Cranberry Apple Twice-Baked Sweet Potatoes
A delightful dish combining the sweetness of baked sweet potatoes with tart cranberries and juicy apples, perfect for any festive occasion.
Ingredients
Main Ingredients
- 4 pieces Sweet potatoes
- 1 cup Cranberries
- 2 pieces Apples Chopped into small pieces
- 2 tablespoons Butter May substitute with coconut oil for vegan option
- 1 tablespoon Brown sugar
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon Salt
- 1/2 cup Pecans or walnuts Optional, for topping
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and pierce the sweet potatoes with a fork. Place them on a baking sheet and roast for 45-50 minutes until tender.
- While the potatoes bake, chop the cranberries and apples into small pieces.
Cooking
- In a skillet, melt butter and add the cranberries and apples, along with brown sugar, cinnamon, nutmeg, and salt. Cook until the fruits soften, about 5-7 minutes.
- Once the sweet potatoes are done, let them cool slightly. Cut them in half and scoop out most of the flesh, leaving a small border.
- Mix the sweet potato flesh with the fruit mixture. Spoon the combined mixture back into the sweet potato skins.
- Top with chopped pecans or walnuts if desired.
- Return to the oven and bake for an additional 15 minutes.
Notes
Serve on a colorful platter, and pair with roasted turkey or glazed ham. Consider adding cheese on top before the final bake for extra flavor. This dish can be made ahead and stored in the refrigerator for up to 4 days.